Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Episode:
Selena + Alex
Holiday Roast Beef and Gravy
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 784
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 92 g
- Cholesterol
- 282 mg
- Sodium
- 1182 mg
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic here adds richness without being heavy. I think it is also tasty with the flavor of the beef drippings. The puréed garlic thickens and the cloves that are left somewhat whole and crushed into the gravy add texture. All that’s missing are some potatoes...
- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 784
- Total Fat
- 41 g
- Saturated Fat
- 14 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 92 g
- Cholesterol
- 282 mg
- Sodium
- 1182 mg
Ingredients
Roast Beef and Garlic:
Gravy:
Directions
Special equipment:
a meat thermometer- Preheat the oven to 500 degrees F.
- Prepare the roast beef and garlic: Season the roast beef generously on all sides with salt and coat with the pepper. Arrange it on a rack fitted in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and season with salt. Wrap the foil over the garlic cloves into a little package and place in the oven.
- Cook the beef: Place the pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature of the oven to 350 degrees F. After about 45 minutes, remove the garlic from the oven and set aside. Continue to cook the meat until a thermometer inserted into the thickest parts reads between 135 degrees F to 140 degrees F for medium-rare, about 1 1/2 hours.
- Make the gravy: Remove the meat from the oven and transfer to a cutting board to rest. Pour off and discard excess grease. Add the stock and simmer to reduce by half, 8 to 10 minutes. Whisk in the mustard and vinegar. Hold the garlic halves like a half a lemon over a blender and “squeeze” the cloves into it. Ladle some of the hot gravy into the blender and purée until smooth. Whisk the purée into the gravy to thicken it and simmer to keep hot.
- Serve: Carve and arrange slices of roast beef on a platter and coat with a layer of the gravy.
